Jimliyya

This is an excerpt from An Anonymous Andalusian Cookbook(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at
David Friedman's website

Jimliyya. Cut up meat from the innards or elsewhere small. Put in a pot and put with it salt, cut-up onions, a little vinegar and good murri, pepper, lavender, cinnamon, almonds and sweet sweet [scribe repeats word] oil, and cook until done. Break eggs into it and cover it, and sprinkle with pepper and cinnamon, and serve.